Country-Style Ribs with Peach Ginger Glaze

Country-Style Ribs with Peach Ginger Glaze

Country-style ribs are often overlooked by alot of people.  Most people think they require a long slow braise and I use them in that respect as well for some dishes.  But most people don’t realize that whether they’re cut from the Boston butt or the blade end of the loin, they are perfect for marinating and grilling over direct heat. For slow braising I usually buy them boneless, but for grilling I prefer bone-in; it gives me something to hold on to while ripping into them.  This recipe results in tender ribs that are both sweet and savory and are sure to … Continue reading

Thai Grilled Pork Skewers

Thai Grilled Pork Skewers 2

Most countries have some form of grilled skewered meat (kebab).  Although it originated in the Middle East, each country and region has adapted their own version based on tastes and available ingredients.  This version is based on a Thai dish called Mu Ping and while pork butt (shoulder) is normally used, I had tenderloin in the refridgerator that needed to be used.  Whichever cut you end up using, the result will be the same-succulent, juicy morsels of grilled meat.  Enjoy! I added 4 japones chiles (sub 1 tablespoon black peppercorns), 6 garlic cloves, stems only from 1/2 bunch cilantro, 2 tablespoons soy sauce, … Continue reading

Brined Pork Loin Chops with herb pan sauce

Brined Pork Loin Chops with herb pan sauce

I remember growing up and dreading the nights when dinner was pork chops.  The recipe was a thin pork chop seasoned with a little salt and pepper, fried in some oil then topped with a slice of onion and tomato and finally cooked with lid over the pan until it was completely decimated.  It resembled the look and texture of grey shoe leather and the taste, I’m fairly confident, was equal to eating one.  Thank goodness we don’t cook pork like that anymore, but I do get quite a few inquiries as to how to get a juicy chop that’s full of flavor … Continue reading

Galbi-Korean grilled short ribs

Galbi

Everyone already knows my fascination with short ribs; succulent beef that becomes so tender it nearly falls off the bone after gentle braising for hours.  Those would be the larger “English” cut that divides each rib between the bone, but there’s other cuts popular in Asian cultures, especially Korea, where the “English” cut is butterflied into long strips away from the bone and yet another called “flanken”, that cuts thin strips across the bone.  This last cut became popular in Los Angeles and is simply referred to as LA Galbi and this is the cut I used for this recipe.  Galbi means “rib” in … Continue reading

Perfect Barbecue Pork Ribs

Perfect Barbecued Pork Ribs

While techniquely not barbecued since I use a gas grill and being that the majority of the cooking is done in the oven, this title may be a little misleading.  I apologize to everyone in advance that may be offended.  With that out of the way; I’ve found that other than using a smoker, ribs are best cooked in the oven and finished on the grill.  First, I can monitor the heat better and second, I don’t have to constantly watch them and flip them.  I actually got this method from a recipe on Allrecipes.com(see their link on the right … Continue reading

Thai Pork Chops with chile garlic dipping sauce

Thai Pork Chops

It’s good to be back home.  I was gone for a few days helping pack my mother’s belongings and move her here closer to us.  While it’s always tough going through that time, I must say she was a trooper, taking it all in stride and looking at it as a new adventure in her life.  We cooked of course and had a wonderful barbecued pork tenderloin with a cherry and wine reduction sauce that my sister made.  It was out of this world good.  Unfortunately I didn’t get any pictures of it but did get some of the deer that roam up to … Continue reading

Whole grilled chicken with honey chipotle glaze

Grilled Whole Chicken with honey chipotle glaze

Once I get in the mood to barbecue, I can’t control myself.  I absolutely love cooking outside.  If I could find a way to physically move my entire kitchen outdoors when it’s sunny I would have done it already.  Of course that’s not really necessary; plus if I dare tear up another room in the house without finishing the bathroom that I started (I won’t mention how long ago) my wife will kill me.  Actually she won’t kill me…who would fix dinner.  Check out my “About” tab if you want more details.  Oops-getting off track again. Yesterday steaks were calling me, but today the … Continue reading

Bone-in Ribeyes with grilled Mediteranean vegetable salad

Grilled Bone-in Ribeyes with Ken's custom rub

Memorial Day marks the unofficial start of summer and the kickoff of the barbecue and grilling season.  Here in Southern California we’re fortunate to have just a little bit better weather than most year round.  Alright, we have fantastic weather compared to most throughout the year.  Even though I do grill in the winter, braving the frigid 60 degree weather in my shorts and t-shirt, when it hits Memorial Day there’s just something different about it.  The sun is shining, the days are longer and…oh what the heck does it matter!  It’s a perfect chance to get outside with family and … Continue reading